Permeability Properties of Fruit Puree Edible Films

Abstract

ABSTRACT The potential of fruit purees as edible mass transfer barriers was studied. Water vapor and oxygen permeabilities (WVP and O 2 P) of peach puree films were evaluated at different relative humidities (RH) and temperatures (T). Peach puree was not a good water barrier. Peach and apricot films exhibited lower WVPs than pear and apple films. Calcium addition, RH increases and T decreases resulted in increased WVP values for peach puree edible films. WVPs of peach films were compared with other edible and synthetic films. Peach puree films were good oxygen barriers. RH increases resulted in exponential increases in O 2 P. Most edible and many synthetic polymers showed higher O 2 Ps at equivalent conditions.